2 cup hot cooked rice
11 oz canned mandarin oranges - drained,, coarsely chopped
8 oz canned crushed pineapple - drained
1/2 cup chopped red pepper
1/2 cup slivered almonds, toasted
1/2 cup unsweetened grated coconut - toaste, d*
1/3 cup sliced green onions
2 tbsp mango chutney
1/4 tsp ground ginger
Directions
Combine rice, mandarin oranges, pineapple, red pepper, almonds,
coconut, green onions, chutney and ginger in large skillet over
medium-high heat. Stir and cook until ingredients are blended and
thoroughly heated. Serve with grilled or broiled shrimp.
*To toast coconut, spread grated coconut on an ungreased baking sheet
and toast at 300 degrees F. for
1 minute.
Each serving provides: * 309 calories * 5.7 g. protein * 12.9 g. fat
* 46.3 g. carbohydrate * 2.9 dietary fiber * 0 mg. cholesterol * 29
mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Servings: 4 servings
Caribbean Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Academics have tracked the existence of recipes way back into ancient history, certainly as far back as pharonic Egypt, and maybe further still. However, generally, these early records were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few you will know for example thyme, mint and parsley. As our culinary historical trip moves on a few more years we have two recipe books published in the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that appears on menues today, but rather accounts of the types of food eaten by the rich people of the period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created an eruption in books on cooking, some of which still exist in private cookery archives. Over the following few hundred years, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes of the day. By the arrival of the 20th century, cooking books are highly popular as a result of more people being able to read, more spare time and disposable income. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Caribbean Rice recipe.
